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The best carrot cake ever!

Today is your lucky day, pretty! I have pulled this recipe from the book to share with you just in time for spring. She is a popular one! This is my top choice cake with a little twist from the traditional recipes, and here's why.

In almost everything I bake or cook, I sub out some of the instinctive go-to ingredients for a healthier option. The key word here is option. Yes, you can use veg oil! Yes, you can use regular flour or almond flour, regular butter or oil, or whatever else your heart desires. The beauty of our pantries is that they are all unique and they tell the story of who WE are. This is why I created My Pretty Little Cookbook. Now, let's get baking!

Cake Ingredients

2 9” round pans or 1 loaf pan (I use a loaf pan)

1 1/4 cup olive oil

4 room temperature eggs

2 cups granulated white sugar

2 tsp vanilla extract

2 1/2 cups gluten-free flour of your choice

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

3 cups (packed) freshly shredded carrots

Frosting Ingredients

1/2 cup room temperature dairy-free butter

8 oz softened cream cheese

4 cups confectioners (powdered) sugar

1 tsp vanilla extract

Pinch of salt

Let’s set your oven to 350 degrees Fahrenheit.

-You can either use two 9” rounds, splitting the batter in half, or a single loaf pan filled 3/4 of the way (NB: if you use a loaf pan, you will have some extra batter. You can always bake a couple of cupcakes with the spare batter. Your call.)

- Pick your pan and start by greasing it, then dusting it with flour. This step is very important. If missed, your cake will get stuck in your pan when it comes time to flip. Lightly grease it up and get it dusty.

- We will start the cake by prepping the carrots. Most carrot cakes are made with grated carrots. Personally, I like smaller pieces in my cake. You can do whichever you prefer, they both work. Usually 5 good-sized carrots will equal out to the 3 packed cup measurement. Cut the ends, peel them and chop into small pieces. Throw into a food processor for a few seconds. Once finished, set your carrots aside. We’ll come back to them. Side note: do not use pre-shredded carrots or baby carrots in this recipe. They will not get soft enough to be in a cake. Fresh is always best.

- In your stand mixer or mixing bowl, whisk together your white sugar, eggs, oil and vanilla extract. Be sure to scrape the sides for any unmixed business. These are your wet ingredients. Set aside.

- In a separate large mixing bowl, combine your flour, baking soda, baking powder, ground cinnamon, and salt. These are your dry ingredients.

- In increments, carefully add your dry ingredients into the wet, mixing each time until thoroughly combined. I say increments because this can get messy if poured at once.

- Fold in your carrots.

- Fill your baking pan or pans with the cake batter. Once filled, pick up the pan a couple inches from the counter and drop it! This will release any unwanted air bubbles in the cake. Air bubbles turn into holes once the cake is baked. We like a nice full fluffy cake.

- Bake for 55-60 minutes on the middle rack.

- Check periodically with a toothpick for doneness.( All ovens bake differently.)

-Remove and cool completely.

- While your cake is cooling, it’s the perfect time to make your cream cheese frosting.

- Start by mixing your room temperature butter and cream cheese until no lumps are visible.

- Add in the powdered sugar, stirring well after each cup is added.

- Mix in your vanilla extract and salt.

- Once the frosting is ready, refrigerate it for a few minutes. From my experience, when frosting is too much at room temperature it tends to run off the cake. Cooling it for a minute or two will thicken it back up. Always stir once after removing from its cooling stage. (If using regular butter, you can skip this step.)

- Take your cooled cake and carefully flip it onto your serving plate. (Make sure the cake is completely cooled before frosting!)

-Frost your cake and indulge!


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